Fennel, Pea and Parmesan Risotto

Put the stock in a saucepan, heat and keep warm.

Melt the butter with the olive oil in a saucepan over a medium heat. Add the onion, fennel, garlic and thyme with a good pinch of salt, cover and cook until the vegetables are soft but not coloured.

Add the rice, stirring well to coat each grain in the oil. Cook for another minute until the rice is warm (toasted).

Add the wine and stir until most of the liquid has been absorbed.

Begin adding the stock, a ladle at a time, stirring and allowing the liquid to be absorbed before adding the next quantity. When the risotto is tender to the bite and has a creamy consistency, about
20 minutes, add the butter, Parmesan cheese and the peas and stir to combine. Season.

To serve: Place the risotto in warm shallow plates. Top with spoonfuls of mascarpone and drape with a slice of prosciutto if using. Grind over a little freshly ground pepper and a drizzle of good olive oil. Serve immediately.